Yield
12 servings (serving size: 1 chicken breast half)

Chicken stays juicier and more flavorful when it cooks on the bone. You can cut up the leftover chicken and toss it with mixed greens and chopped vegetables for a healthful lunch salad.

How to Make It

Step 1

Combine first 7 ingredients in a food processor; process until smooth. Place 6 chicken breast halves and half of herb mixture in a large zip-top plastic bag. Place remaining breast halves and remaining herb mixture in a second large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bags occasionally.

Step 2

Prepare grill.

Step 3

Remove chicken from bag; discard marinade. Let chicken stand 15 minutes. Sprinkle chicken evenly with salt, cumin, and pepper. Place chicken, breast side down, on a grill rack coated with cooking spray. Grill 12 minutes on each side or until a thermometer registers 165°, turning once.

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Ratings & Reviews

steponme's Review

dory92064
October 07, 2014
Thought the marinade was good, but not great, however, I did not grill; pan seared in cast iron and pounded boneless/skinless chicken breast to 1/2 inch thickness. I thought it was a little dry; probably grilling bone in chicken breast as recipe states will produce better results, thus 5 star reviews. If I use this marinade again, it will definately go on the grill.

sukeedog's Review

user
August 17, 2013
Consistently delicious and cooks up well in a cast iron pan, if you don't have a grill. I always use boneless breasts instead of bone-in, and they still come out juicy (enough).

PDun316's Review

PDun316
July 11, 2011
N/A

dory92064's Review

steponme
March 22, 2010
This is a great marinade -- I used skinless, boneless breasts and marinaded 3+ hours. The flavor is 'light', but tasty -- great for summertime. Will definitely make again, but will increase the amount of cumin. Served with roasted beet & tangerine salad and roasted asparagus.

mrmacrae73's Review

sukeedog
February 26, 2010
This recipe was fantastic! I couldn't find bone-in chicken breasts so I used boneless, skinless. I was concerned that it would be dry so I marinated it overnight. It was not dry at all! Served with basmati rice and cuban style black beans. No need to change a thing - this one is a keeper.

user's Review

mrmacrae73
December 29, 2009
This produced the juiciest chicken breast I have ever cooked and the flavors were divine!